Crispy Irish Colcannon Potato Cakes with Cheddar and Chives
These Crispy Irish Colcannon Potato Cakes are golden and shatteringly crisp on the outside, creamy and herb-flecked on the inside. Made with classic Irish Colcannon flavors including cabbage, spring onions, fresh chives, and sharp cheddar, they are a brilliant way to transform mashed potatoes into something truly spectacular. Ready in under 40 minutes, they work beautifully as a weeknight dinner, hearty side dish, or impressive brunch centerpiece.
Equipment
- Large mixing bowl
- Heavy-bottomed or cast iron skillet
- Small saucepan or frying pan
- Wire cooling rack
- Baking tray lined with parchment
Ingredients
- 3 cups cold mashed potatoes firm and well-seasoned, chilled
- 1.5 cups green cabbage finely shredded
- 3 spring onions spring onions white and green parts, finely sliced
- 1 cup sharp cheddar cheese freshly grated
- 3 tablespoons fresh chives finely snipped
- 1 large egg lightly beaten
- 4 tablespoons plain all-purpose flour plus extra for dusting
- 1 teaspoon salt or to taste
- 0.5 teaspoon white pepper
- 2 tablespoons unsalted butter divided, for sauteing and frying
- 2 tablespoons neutral oil such as sunflower or vegetable oil
Instructions
- Melt 1 tablespoon of butter in a small pan over medium heat. Add the shredded green cabbage with a pinch of salt and saute for 3 to 4 minutes until just softened. Remove from heat, press between sheets of kitchen paper to remove excess moisture, and allow to cool completely.
- In a large mixing bowl, combine the cold mashed potatoes, cooled cabbage, spring onions, grated cheddar, fresh chives, beaten egg, and 1 tablespoon of flour. Season with salt and white pepper. Stir until just combined without overworking the mixture.
- Divide the mixture into 8 equal portions. With lightly floured hands, shape each portion into a round patty approximately 2 cm thick and 7 cm in diameter. Place the shaped cakes on a parchment-lined tray, dust lightly with flour, and refrigerate for at least 15 minutes to firm up.
- Heat the remaining tablespoon of butter and the neutral oil in a heavy-bottomed skillet over medium-high heat. Once the butter foams and the foam subsides, add the chilled potato cakes in batches, leaving space between each one. Do not overcrowd the pan.
- Cook the cakes for 3 to 4 minutes on the first side without moving them, until a deep golden crust has formed. Carefully flip and cook for a further 3 to 4 minutes on the second side. The cakes should release naturally from the pan when the crust is ready.
- Transfer the cooked potato cakes to a wire rack and allow them to rest for 2 minutes before serving. Keep finished batches warm in a low oven at 90C while you fry the remaining cakes. Serve immediately with sour cream, extra chives, and your choice of accompaniments.
Notes
For the crispiest results, always use cold, firm mashed potatoes. Do not skip the refrigeration step after shaping, as this is essential for the cakes holding together in the pan. Work in batches and avoid overcrowding the skillet. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or air fryer to restore crispiness. Uncooked shaped cakes can be frozen for up to 2 months and fried directly from frozen.